This slightly spicy, slightly sweet, completely filling, unintentionally vegan, intentionally Easy Roasted Sweet Potato Ginger Soup calls for six simple ingredients and is one of our favorite soups this time of year – hoping it becomes one of your favorites too!
Ingredients
- 2 large sweet potatoes
- 1 cup coconut milk I used full fat coconut milk
- 2.5 cups vegetable stock can add more for a thinner soup
- 1 tsp cayenne pepper optional
- 1/2 tsp turmeric
- 1 tsp fresh grated ginger
- salt and pepper to taste
- olive oil
- pepper flakes to garnish - again optional
Instructions
- Preheat oven to 400 degrees
- While oven is preheating, peel and dice sweet potatoes (they cook quicker and blend easier this way). Then pour a tablespoon or so of olive oil onto diced sweet potatoes and rub them to make sure they are coated evenly with olive oil. Then set them to bake for 30 minutes at 400 degrees.
- When sweet potatoes are baked, add them to a blender, along with coconut milk, vegetable stock, turmeric, cayenne pepper and ginger and blend well till creamy.
- Serve with chili flakes and bread of your choice.
Nutrition
Calories: 113kcal | Carbohydrates: 15g | Protein: 1g | Saturated Fat: 4g | Sodium: 623mg | Fiber: 2g | Sugar: 4g
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